CHARCOAL-GRILLED BEEF TERIYAKI

By Shaylie

If you can't find flap meat, flank steak is a
good alternative. We prefer sake in the sauce, but
vermouth may be substituted in a pinch. Mirin,
a sweet Japanese rice wine, is a key component
of teriyaki; it can be found in Asian markets and
the international section of most supermarkets.
Alternatively, substitute 1/4 cup vermouth or sake
and 2 teaspoons sugar for every 1/4 cup mirin.
If desired, low-sodium soy sauce can be used in
place of regular soy. Serve the beef with steamed
rice, preferably short-grain.

Ingredients

• Steak
• 2 pounds sirloin steak tips (flap meat),
• trimmed of excess fat
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons vegetable oil, plus extra forcooking
• grate
• 3 medium garlic cloves, minced or pressed
• through garlic press (about 1 tablespoon)
• 1 tablespoon grated fresh ginger
• 1 tablespoon sugar
• 1 teaspoon finely grated zest from 1 orange
• 2 medium scallions, white parts minced and green parts sliced thin on bias, separated
• Sauce
• 1/3 cup soy sauce
• 1/2 cup sugar-
• 1/2 cup sake
• 1/2 cup mirin
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch

Details

Servings 4

Preparation

Step 1

1. FOR THE STEAK: Following photos below,
cut steak with grain into 2 to 3 even pieces. (If
total length of steak is 12 inches or less, cut into
2 pieces. If over 12 inches, cut into 3 pieces.)
Holding knife at 45-degree angle, slice each piece
against grain into 4 to 5 slices about 1/2 inch thick.
Combine remaining ingredients, except scallion
greens, in gallon-sized zipper-lock bag and toss to
combine. Place meat in bag, press out as much air
as possible, and seal. Refrigerate 30 minutes or up
to 1 hour, flipping bag every 15 minutes to ensure
that meat marinates evenly.
2. Light large chimney starter filled with charcoal
(6 quarts, about 100 briquettes) and allow to burn
until coals are fully ignited and partially covered with
thin layer of ash, about 20 minutes. Build modified
two-level fire by arranging all coals over half of grill,
leaving other half empty. Position cooking grate over
coals, cover grill, and heat about 5 minutes; scrape
grate clean with grill brush. Dip wad of paper towels
in oil; holding wad with tongs, wipe cooking grate.
Grill is ready when side with coals is medium-hot
(you can hold your hand 5 inches above grate for
3 to 4 seconds).
3. FOR THE SAUCE: While grill is heating, whisk
sauce ingredients together in small saucepan until
combined. Bring sauce to boil over medium-high
heat, stirring occasionally. Reduce heat to mediumlow
and simmer, stirring occasionally, until sauce
is syrupy and reduced to 1 cup, 12 to 15 minutes.
Transfer 3/4 cup sauce to small bowl and set aside to
serve with cooked meat.
4. Remove meat from marinade and pat dry with
paper towels. Grill over hot coals, uncovered, until
well seared and dark brown on first side, 3 to 4 minutes.
Using tongs, Clip steak and grill until second side
is well seared and dark brown, 3 to 4 minutes. Brush
top of meat with 2 tablespoons sauce; flip and cook
30 seconds. Bnish meat with remaining 2 tablespoons
sauce; flip and cook 30 seconds longer.
5. Transfer meat to serving platter and let rest
5 minutes. Sprinkle with scallion greens and serve,
passing reserved sauce separately.